Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box–Behnken design al...
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| Formato: | Artículo |
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Multidisciplinary Digital Publishing Institute (MDPI)
2024
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| author | Vilca, Olivia Magaly Luque Paredes-Erquinigo, Jover Y. Quille-Quille, Lenin Rivera, Tania Jakeline Choque Cabel-Moscoso, Domingo Jesus Rivera-Ashqui, Thalía A. Silva Paz, Reynaldo Justino |
| author_browse | Cabel-Moscoso, Domingo Jesus Paredes-Erquinigo, Jover Y. Quille-Quille, Lenin Rivera, Tania Jakeline Choque Rivera-Ashqui, Thalía A. Silva Paz, Reynaldo Justino Vilca, Olivia Magaly Luque |
| author_facet | Vilca, Olivia Magaly Luque Paredes-Erquinigo, Jover Y. Quille-Quille, Lenin Rivera, Tania Jakeline Choque Cabel-Moscoso, Domingo Jesus Rivera-Ashqui, Thalía A. Silva Paz, Reynaldo Justino |
| author_sort | Vilca, Olivia Magaly Luque |
| collection | Producción científica |
| description | In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box–Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/2930 |
| institution | UPeU |
| language | English |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| publisherStr | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/29302026-10-30T17:09:30ZUtilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial AttributesVilca, Olivia Magaly LuqueParedes-Erquinigo, Jover Y.Quille-Quille, LeninRivera, Tania Jakeline ChoqueCabel-Moscoso, Domingo JesusRivera-Ashqui, Thalía A.Silva Paz, Reynaldo JustinoWheySensoryCeliacCookiesAndean GrainIn recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box–Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients.Article10.3390/foods131014912-s2.0-85194110028https://hdl.handle.net/20.500.15037/2930enFoodsFoods2304-8158Multidisciplinary Digital Publishing Institute (MDPI)2024-05-112026-06-27T02:34:49Z2026-06-27T02:34:49Z |
| spellingShingle | Whey Sensory Celiac Cookies Andean Grain Vilca, Olivia Magaly Luque Paredes-Erquinigo, Jover Y. Quille-Quille, Lenin Rivera, Tania Jakeline Choque Cabel-Moscoso, Domingo Jesus Rivera-Ashqui, Thalía A. Silva Paz, Reynaldo Justino Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes |
| title | Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes |
| title_full | Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes |
| title_fullStr | Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes |
| title_full_unstemmed | Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes |
| title_short | Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes |
| title_sort | utilization of sustainable ingredients canihua flour whey and potato starch in gluten free cookie development analysis of technological and sensorial attributes |
| topic | Whey Sensory Celiac Cookies Andean Grain |
| topic_facet | Whey Sensory Celiac Cookies Andean Grain |
| url | https://hdl.handle.net/20.500.15037/2930 |
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